Fall Special – Sugarbush Golf Club
What started as a late-night YouTube scroll became a best-selling burger at Sugarbush. Three juicy patties, creamy beef gravy, and provolone on a toasted brioche bun — this one’s pure comfort food with a steakhouse twist.
🧾 Ingredients
For the burger:
- 2 beef patties (3 oz each, 80/20 blend)
- Montreal steak seasoning
- Provolone cheese (1 slice per patty)
For the cheesesteak topping:
- Prime rib (thinly shaved, reheated on flattop)
- Provolone cheese (1 slice)
- Beef gravy (house-made)
- Heavy cream (mixed into gravy)
For the bun:
- Brioche bun (buttered and toasted)
🔥 Cooking Instructions
- Season & Smash:
Season each 3 oz beef patty with Montreal steak seasoning. Smash on a hot griddle and sear until crispy. Flip and melt provolone over each. - Toast the Bun:
Butter and toast the brioche bun until golden brown. - Prepare Cheesesteak Topping:
Reheat prime rib on the flattop. Add provolone cheese to melt. Warm beef gravy mixed with heavy cream until smooth. - Assemble:
Stack all three patties onto the bun, top with cheesesteak mix, and finish with a ladle of creamy beef gravy.
👨🍳 Sugarbush Notes
- Prime rib is cross-utilized from our dinner menu.
- Our house gravy with cream brings richness and ties everything together.
- Built for speed and consistency during busy rushes.